Saturday, December 29, 2007

SNACKS & SAVOURIES

VADA

Ingredients

  • Urad dal - 4 cups
  • Onion - 3
  • Green chillies - 10 to 12
  • Ginger - small piece
  • Curry leaves - few
  • Salt - as required
  • Oil - for deep frying

Method

  1. Soak urad dal for 6 hours.
  2. Grind into smooth batter with ginger adding minimum water required.
  3. You can also add greenchillies and onion while grinding or cut into small pieces and add to the batter. Also add curry leaves and salt to the batter.
  4. Heat oil in a pan.
  5. Take a small piece of batter and flatten it with your palms on a plastic sheet (and put a small hole in the middle if you like).
  6. Drop this into oil and fry till golden brown.
  7. Serve hot with coconut chutney or ginger chutney.

MASALA VADA

Ingredients

  • Chenna dal - 4 cups
  • Greenchillies - 10 to 12
  • Ginger - small piece
  • Garlic - 3 cloves
  • Cloves and elachi - about 3 to 4
  • Onions - 2 (medium)
  • Coriander leaves - few
  • Curry leaves - few
  • Salt - as required

Method

  1. Soak chenna dal for 3 to 4 hours.
  2. Grind it coarsely with greenchillies,ginger, garlic, cloves, elachi and salt.
  3. Chop onions into small pieces, also chop coriander leaves and curry leaves.
  4. Add this to the ground chenna dal.
  5. Heat oil in a pan.
  6. Take a small amount(size of lime) of batter and flatten it with your palms on a plastic sheet .
  7. Drop this into oil and fry till golden brown.
  8. Serve hot with ketchup, coconut chutney or ginger chutney.

DAHI VADA

Ingredients

  • Urad dal - 2 cups
  • Curds - 4 cups
  • Milk - 1 cups( as needed)
  • Green chillies - 5
  • Seasoning - a pinch of turmeric 1 tsp of urad dal, musstard seeds and 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Salt - as required
  • Oil - for deep frying
  1. Soak urad dal for 6 hours.
  2. Grind into smooth batter with ginger adding minimum water required.
  3. Take a small pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, greenchillies and little turmeric.
  4. Churn the curds (or make the curds smooth mixing with a spoon) and add the sesoning to this. Also add salt, according to your taste.
  5. Heat oil in a pan.
  6. Take a small piece of batter and flatten it with your palms on a plastic sheet (and put a small hole in the middle if you like).
  7. Drop this into oil and fry till golden brown.
  8. Take this and dip in the milk to which little salt is added. (some prefer dipping in water).
  9. Now take it from the milk and add it to the sesoned curds.
  10. Allow it to soak for atleast 2 hours and serve.

ONION PAKODA

Ingredients

  • Onions - 6
  • Chilli powder - 1 tsp
  • Green chillies - 4
  • Besan - 2 cups
  • Rice flour - 1/2 cup
  • Baking soda - a pinch
  • Salt - as required
  • Oil - for frying
  1. Cut the onions into thin slices.
  2. Add salt and rub nicely into the onions.
  3. Now add the besan, chilli powder, greenchilli paste and mix.
  4. Add min water possible (adding salt to the onions in the beginning gives some water in the onions).
  5. Take 1 tbsp of the mix and drop in hot oil. Fry till brown.
  6. Serve hot with ketchup or any chutney.

MIRCHI BAJJI

Ingredients

  • Mirchi (big & long) - 15
  • Besan - 2 1/2 cups
  • Rice flour - 1/2 cup
  • Ajwain(vaamu) - 3 tsp
  • Tamarind - 1/2 cup
  • Coconut - 1/2 cup
  • sesame seeds(optional) - 1/2 cup

Method

For batter:
Make batter with besan, riceflour, salt adding water. it should not be too thick or thin, it should be of the consistency such that mirchi will be nicely coated.
  1. Slit the mirchi lengthwise and take away the seeds as many as possible. Place them in bowl of hot water for 5 minutes, this will reduce little spiceness of the mirchis.
  2. Grind vaamu, tamarind, coconut, and sesame seeds if you like with 1/2 cup of besan.
  3. Stuff the mirchi with the paste and dip in the batter .
  4. Fry them in hot oil until brown.
  5. Serve them hot with definetely with water or coke.

BAJJIS

Ingredients

  • Besan - 2 cups
  • Rice flour - 1/2 cup
  • Baking soda - a pinch
  • Chilli powder - 1 tsp (adjust to taste)
  • Salt - as required
  • Vegetable(potatoes/brinjal/plaintain) - 2 cups (cut)
  • Oil - for frying

Method

  1. Mix besan and rice flour with water adding chilli powder, salt, baking soda. It should'nt be too thick or thin, vegetable slice should be well coated.
  2. Cut the vegetable into slices.
  3. Dip the slice in batter and fry in hot oil until brown.
  4. Serve hot with ketchup, ginger chutney or any chutney.

BREAD BAJJI

Ingredients

  • Bread - 10
  • Besan - 3 cups
  • Rice flour - 1 cup
  • Baking soda - a pinch
  • Chilli powder - 2 tsp (adjust to taste)
  • Salt - as required
  • Oil - for frying

Method

  1. Cut the bread diagonally. Take the crust away if you prefer so.
  2. Mix besan and rice flour with water adding chilli powder, salt, baking soda. It should'nt be too thick or thin, bread slice should be well coated.
  3. Dip the slice in batter and fry in hot oil until brown.
  4. Serve hot with ketchup, ginger chutney or any chutney.

BREAD BONDA

Ingredients

For curry:
  • Potatoes - 6
  • Onions - 2
  • Green chillies - 6
  • Chilli powder - 1/2 tsp (adjust according to taste)
  • Turmeric - a pinch
  • Ginger - small piece (1/2 inch)
  • Coriander leaves - few
  • Salt - as required
For outer crust:
  • Bread - About 20 slices
  • Water - to dip bread
  • Oil - for frying

Method

Curry:
  1. Boil the potatoes and peel them. Cut into small pieces or mash them.
  2. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli piece, curry leaves, mustard seeds & jeera.
  3. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt and chilli powder.
  4. Add mashed potatoes and fry for 5 minutes. Also add coriander leaves.
Making bondas:
  1. Heat oil in a pan.
  2. Dip the bread in water and take it away immediately.
  3. Place the bread in your palms and squeeze away the water.
  4. Make a small lemon sized ball from the curry and put it in middle of the bread and close it with the edges. See that bread is nicely sealed around aloo so that it doesn't come out while frying.
  5. Drop them in hot oil and fry until brown.
  6. Serve hot.

ALOO BONDA

Ingredients

For curry:
  • Potatoes - 6
  • Onions - 2
  • Green chillies - 6
  • Chilli powder - 1/2 tsp (adjust according to taste)
  • Turmeric - a pinch
  • Ginger - small piece (1/2 inch)
  • Coriander leaves - few
  • Salt - as required
For batter:
  • Besan - 2 cups
  • Rice flour - 1/4 cup
  • chilli powder - 1 tsp (adjust according to taste)
  • Salt - as required
  • Baking powder - a pinch

Method

For batter:
Make batter with besan, riceflour, salt, chilli powder, and baking powder adding water.
Curry:
  1. Boil the potatoes and peel them. Cut into small pieces or mash them.
  2. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli piece, curry leaves, mustard seeds & jeera.
  3. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt and chilli powder.
  4. Add mashed potatoes and fry for 5 minutes. Also add coriander leaves.
Making bondas:
  1. Heat oil in a pan.
  2. Make a small lemon sized ball from the curry and dip in the batter prepared above. Drop them in hot oil and fry until brown.
  3. Serve hot.

MYSORE BAJJI

Ingredients

  • Maida - 1 cup
  • Rice flour - 1 cup
  • Sour thick curds - about 3 cups
  • Onions - 2 medium
  • Green chillies - 6
  • Salt - as required
  • Coconut pieces (optional) - few small pieces
  • Coriander leaves (optional) - few
  • Oil - for deep frying

Method

  1. Mix maida, rice flour and curds into thick batter(dropping consistency) without any lumps. If necessary add more curds or some water.
  2. Allow it to stand for 3 to 4 hours.
  3. Chop onions and green chillies into small pieces and add to the batter.
  4. Also add the salt. Add coconut pieces and chopped coriander leaves if desired.
  5. Heat oil in a pan
  6. Take a little quantity of batter with hand ( or in a spoon) and slowly drop into hot oil.
  7. Fry until brown and serve hot with chutney.

PUNUGULU

Ingredients

  • Rice - 2 cups
  • Urad dal - 1 cup
  • Onions - 2 medium
  • Green chillies - 4
  • Salt - as required
  • Oil - for deep frying

Method

  1. Soak rice and urad dal for 6 hours and grind it to a smooth thick batter.
  2. Add salt allow it to ferment for about 6 hours.
  3. Chop onions and green chillies finely. Add this to the batter.
  4. Heat oil in a pan.
  5. Take a tablespoon of batter and drop it into the hot oil.
  6. Fry until brown and serve hot with any chutney.
Note:
You can also just grind the urad dal and mix with same quantity of riceflour.
If you use your hands to take the batter and drop in the oil, they would be of better shape.

PESARA PUNUGULU

Ingredients

  • Greengram dal(pesalu) - 3 cups
  • Onions - 2
  • Ginger - small piece
  • Green chillies - about 10
  • Salt - as required
  • Oil - for frying

Method

  1. Soak greengram dal for 3 hours.
  2. Grind it with green chillies, ginger and salt (thick batter like vada).
  3. Chop onions and add to this.
  4. Heat oil in a pan.
  5. Take a spoonful of batter and drop into hot oil.
  6. Fry until brown and serve hot.
HI

VEGETABLE PUFF

Ingredients

  • Pastry sheet - 1 sheet(pepperidge farm is good)
  • Potatoes - 4
  • Onions - 1
  • Green chillies - 4
  • Chilli powder - 1/2 tsp (adjust according to taste)
  • Turmeric - a pinch
  • Coriander powder - 1 tsp
  • Coriander leaves - few
  • Salt - as required
  • Oil - 1 tbsp

Method

  1. Take the pastry sheet from freezer and thaw for 30 minutes.
  2. Boil the potatoes and peel them. Cut into small pieces or mash them.
  3. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli piece, curry leaves, mustard seeds & jeera.
  4. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt , coriander powder and chilli powder.
  5. Add mashed potatoes and fry for 10 minutes. Also add coriander leaves.
  6. Slowly unfold the sheet and cut into 9 square pieces. Roll each piece with rolling pin to make it little thinner.
  7. Put about 2 tablespoons of potato curry in each of them, close the three sides applying little water over the edges.
  8. Preheat oven to 350 degree Fahrenheit. Place the prepared puffs on a baking tray and bake for 25 to 30 minutes.(adjust according to your oven)
  9. Serve warm with ketchup.

EGG PUFF

Ingredients

  • Pastry sheet - 1 sheet(pepperidge farm is good)
  • Eggs - 5
  • Salt - as required
  • Pepper - according to taste
  • Chilli powder - according to taste
  • Oil - 1 tbsp

Method

  1. Take the pastry sheet from freezer and thaw for 30 minutes.
  2. Boil the eggs and take the shell. Cut each egg vertically(lengthwise)into two halves.
  3. Put a non-stick pan on the stove and add oil. After heated add egg halves, fry for a minute then add salt, pepper, chilli powder according to your taste.
  4. Slowly unfold the sheet and cut into 9 square pieces. Roll each piece with rolling pin to make it little thinner.
  5. Put egg half in each of them, bring four corners into middle and close them with help of little water.
  6. Preheat oven to 350 degree Fahrenheit. Place the prepared puffs on a baking tray and bake for 25 to 30 minutes.(adjust according to your oven)
  7. Serve warm with ketchup.
Note:
There is no need to seal all the three edges completely as in vegetable puffs because egg doesn't come out as curry does.
If you like big egg puffs, cut the sheet into 6 pieces and use three eggs to get 6 egg puffs.
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